Peppermint White Chocolate Almond Crunch Bark
By Wanda Chau, BAH! (Baked at Home)
Ingredients:
1lb. (454g) White Chocolate, chopped (use good quality like Callebaut)
1½ cups (3690ml) Puffed Rice Cereal
½ cup (120ml) Toasted Whole Almonds, roughly chopped
30 (100g) Mini Candy Cane, unwrapped, crushed into tiny pieces
½ tsp. (2.5ml) Peppermint Oil
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Method:
Line a half-sized sheet pan with parchment paper and lightly coat it with nonstick cooking spray.
Unwrap mini candy canes and place them in a zip lock bag, seal the bag and lay it flat on the counter. Cover it with a towel and crush candy with a rolling pin. Set aside.
Melt white chocolate in a double boiler or place it in a stainless steel bowl set over a saucepan of simmering water. Stir white chocolate occasionally, until melted and smooth.
Remove from heat; stir in peppermint oil, puffed rice cereal and chopped toasted almonds.
Transfer mixture to prepared sheet pan; with a spatula, spread to edges of the pan.
Sprinkle with crushed candy cane evenly; cover with a piece of parchment paper, press down gently with hands or bring rolling pin back and forth a few times.
Chill in refrigerator until firm, about 20 to 30 minutes.
Peel parchment paper off. Break crunch bark into roughly two-inch pieces.
Crunch bark can be stored at room temperature in an airtight container with parchment paper between layers for up to 10 days.
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